Lemon-Splashed Shrimp Salad

Adapted from Cooking Light

8 cups water
2/3 cups uncooked DLM Italian Riccioli Pasta
1½ lbs peeled and deveined large shrimp
1 cup cherry tomatoes, halved
3/4 cup celery, sliced
1/2 cup avocado, chopped
1/2 cup Poblano pepper, chopped and seeded
2 Tbsp fresh cilantro, chopped
2 tsp lemon rind, grated
3 Tbsp fresh lemon juice
2 tsp Vera Jane's Extra-Virgin Olive Oil
3/4 tsp sea salt

Bring water to a boil in a large pot. Add pasta to pot; cook 5 minutes or until almost tender. Add shrimp; cook 3 minutes or until done. Drain. Rinse with cold water and drain well. Combine pasta mixture with the remaining ingredients and toss.

Makes 4 servings
Prep Time: 1015 Minutes
Cook Time: 20 Minutes

Per serving: 250 calories; 7g total fat; 1g saturated fat; 667mg sodium; 17g total carbohydrates; 3g dietary fiber; 30g protein;

Allergy Warning: Contains shellfish and wheat